Orange Chocolate Chip Ricotta Cookies

Everyone is going to fall in love with these Orange Chocolate Chip Ricotta Cookies! They’re so good in fact that I’d definitely add them to my list of top 5 favorite Christmas cookies!

I really am head over heels in love with these cookies! They are dreamy in so many ways.

They have a melt-in-your-mouth texture, as in they are pretty much soft little pillows of bliss.

They have that irresistable flavor blend of fresh orange and dark chocolate – and it’s not just a hint. You know these are orange and chocolate cookies.

The ricotta on the other hand – that’s not a flavor you taste so don’t be worried about that if you haven’t ever made Italian ricotta cookies before.

Oh and let’s not forget about that finishing touch – that sweet and simple glaze just takes them over the top!

These cookies will be the talk of the Christmas party, and possibly the most loved cookie at the cookie exchange or on the cookie tray you send out.

While I do have an abundance of cookies recipes shared on my blog there’s no way I could make all of them during the holidays but these will be a cookie I’ll make time and time again when the Christmas season rolls around. They taste like those chocolate oranges that I love but even better!

I made these when I had family staying over Thanksgiving and they were gone in no time. And like I said no one could have guessed it was ricotta that made them so perfect.

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53 comments

Renee Claude: Can these be make ahead and freezed? December 3, 2017 at 5:14amReply

Jaclyn: I haven’t tested yet but I’m guessing they’d freeze fine. I might add the glaze after they thaw so it looks fresh and pretty. December 4, 2017 at 12:03pmReply

Patricia: Oh.My.Goodness. Jacklyn, these look absolutely delicious! I can’t wait to try these! I love Ricotta cookies, but this will take them over the top! December 3, 2017 at 5:24amReply

Jaclyn: I hope you love them Patricia! Happy Holidays! December 4, 2017 at 12:02pmReply

Lynda: These cookies look wonderful! I mixed the batter this afternoon, plan to bake in the morning. Do you think I could freeze them after they are cooled, and ice them later. I would need to freeze for a week.
Thank you. December 3, 2017 at 8:02pmReply

Jaclyn: Yes I think that should work just fine. December 4, 2017 at 12:02pmReply

Whitney: Are you able to make these without a stand mixer? December 4, 2017 at 7:21amReply

Jaclyn: A hand mixer should work just fine – and since it’s a sticky batter even doing it by hand should work okay. December 4, 2017 at 12:04pmReply

Julia – Vintage with Laces: I baked these cookies yesterday and they are fantastic. We love them so much that I guess I’ll have to bake another batch soon. Thank you for this great recipe, Jaclyn! It will go in my collection. December 4, 2017 at 10:15pmReply

Jaclyn: I’m so glad you enjoyed them Julia! Thanks for your review! December 4, 2017 at 11:36pmReply

Debi: Fantastic twist on ricotta cookies! Much easier to handle if you refrigerate for 2 hours. So yummy! Orange and chocolate are two of my favorites. Thanks for posting! December 5, 2017 at 2:57pmReply

Jaclyn: Glad you liked them Debi! Thanks for your feedback! December 5, 2017 at 4:23pmReply

Rebekah: Absolutely delicious! Made these for my OB nurses two days before I was induced and they were such a hit! Everyone asked me for the recipe so I sent them here. I agree with the other commenters- definitely let them chill for 2 hours.. much easier to handle. December 9, 2017 at 12:00amReply

Jaclyn: Thanks so much for sharing my blog :)! So glad everyone liked these orange ricotta cookies Rebekah! December 10, 2017 at 10:24pmReply

Deborah Lilly: I made these yesterday for a family event and everyone raved about them. We love the depth of flavor the orange juice and zest gives without being overpowering. Oh and that glaze… December 9, 2017 at 7:17amReply

Laura: These cookies were outstanding! May well be the best cookies I’ve ever made. The cooking instructions were perfect as well as the cooking times.
Using these to give to all my clients for the holidays! Well done! December 9, 2017 at 6:43pmReply

Jaclyn: Thanks for the great review Laura! I’m glad you liked them so much! December 10, 2017 at 10:23pmReply

Lynda: Theses were wonderful!! Made them for a Christmas reception at our church and got rave reviews!
By the way, I did freeze them for three days, let them thaw completely, then iced. Came out perfectly!!
Thank you for the awesome recipe! December 11, 2017 at 8:51amReply

Lisa: Omg just made these might just be the best cookie I ever ate. I made them with gluten free flour and they are still incredible. December 12, 2017 at 12:54pmReply

Jaclyn: I’m so glad they worked out well with gluten free flour for you! Thanks for the great review Lisa! December 14, 2017 at 4:08pmReply

Charlotte Prisco: These were absolutely delicious. I love anything citrus during the holidays. Two things I would do differently next time are: use a smaller ice cream scoop and bake them 1 minute longer. I did that with the second batch and they were much more solid. I ran out of orange zest so I substituted tangerine zest in the icing. Delicious! Thanks for sharing. December 12, 2017 at 4:12pmReply

Jaclyn: Thanks for your review and tips Charlotte! Glad you liked them :)! December 12, 2017 at 11:13pmReply

Ann: Do these have to be refrigerated after they are baked? Wasn’t sure since they have ricotta December 13, 2017 at 9:46amReply

Jaclyn: I didn’t refrigerate mine but if you’re worried about it it wouldn’t hurt to refrigerate them, they may even be good cold :). December 14, 2017 at 4:09pmReply

Lita: I made these the other day and I have to say I actually like them better out of the fridge than at room temperature. Very good recipe. December 20, 2017 at 9:09amReply

Jennifer Keith: These cookies are FANTASTIC! They are moist and tender with lovely flavor. I will be making these often. December 15, 2017 at 5:29amReply

Jaclyn: So glad you enjoyed them Jennifer! December 15, 2017 at 11:48amReply

Amber: These cookies are amazing! How long will they keep for at room temperature? Thanks! December 16, 2017 at 9:59amReply

Jaclyn: For longer shelf life you could store in the fridge for probably 5 – 6 days. At room temperature I’d say probably 3. So glad you like them Amber! December 16, 2017 at 5:03pmReply

Jill: I made these today and they are delicious! I’m due with my second baby any day now and am going to have to make another batch to take to the hospital for the nurses! They were so easy to make as well! December 20, 2017 at 12:48pmReply

Jaclyn: Thanks for the positive feedback Jill! December 21, 2017 at 3:05pmReply

Jana L Packard: What if I can’t find ricotta? Can I use cottage cheese? Small curd? December 20, 2017 at 7:54pmReply

Holly: Would any type of ricotta cookie freeze well? December 20, 2017 at 10:22pmReply

Jaclyn: I haven’t tried but my guess is that they’d freeze okay. December 21, 2017 at 10:16pmReply

Fran: I was looking for a ricotta cookie and came upon this on Pinterest. Easy to put together and tastes amazing. Being Italian, I added a tsp of anise extract along with the orange and vanilla flavourings. Wonderful recipe and a real keeper! December 21, 2017 at 8:05amReply

Jocelyn: I am so excited to try these, especially after all the rave reviews they have received. May I ask how firmly the glaze sets up? Can the cookies be stacked? Thank you. December 21, 2017 at 10:50pmReply

Jaclyn: It’s not as firm as like a sugar cookie icing and it can smudge but the outer layer does set up. I think for best results it’s better to keep them in a single layer. December 30, 2017 at 12:25pmReply

Jocelyn: Jaclyn, I finally made these cookies, and they are so delicious! I made my glaze slightly on the thick side (spreadable rather than pourable), and it set up beautifully. Thank you so much for a terrific recipe. January 21, 2018 at 4:48pmReply

Elissa: These were great and yummy! My only question is how soft are they supposed to be inside? I used a 1TBL scoop, cooked for 14min and my husband thought they were a bit under-baked in the middle after cooling. Just trying to figure out how soft/under-cooked they should be? I ended up putting them back in for a few more minutes. Thanks. December 25, 2017 at 4:39amReply

Jaclyn: They definitely shouldn’t be doughy or gooey in the center – more similar to a muffin that’s fully cooked through. December 30, 2017 at 12:25pmReply

Reese: I used low-fat ricotta, not because I intended to, but because I snagged it at the store by accident and they still turned out great! I think it might have been a little drier, and therefore I didn’t have to refrigerate before scooping, but they still turned out AHMAYZING! I also squeezed a couple of tablespoons of the juice right into the mix and it really amped up the orange. December 31, 2017 at 9:31pmReply

Jaclyn: Glad they still turned out well for you even with the low-fat ricotta. Thanks for your review of these ricotta cookies Reese! December 31, 2017 at 11:23pmReply

Kristin: My family and I love chocolate and orange flavors together, so I was eager to try these. These are delicious! My husband, especially, adores them. The cookies are so soft and pillowy. I’ve made these twice already… the second time to use up the remaining ricotta. I didn’t have quite enough ricotta (lacking 40 grams), so I risked subbing in 40 grams of sour cream, and they seemed to turn out exactly like the first batch. These are really yummy! January 4, 2018 at 12:48pmReply

Jaclyn: So glad you liked them Kristin! January 4, 2018 at 1:13pmReply

Joanne: Why are the recipe ingredients different than regular ricotta cookies which I’ve been making for years? I sometimes add grated lemon and sometimes chocolate chips to mine. So, I’m just wondering why couldn’t you use the regular ricotta recipe and add the chips and orange? Same difference, no? January 8, 2018 at 11:47amReply

Kelly: I moved these up a rack from the middle and cooked for 18 minutes. I preferred the texture that way. Everyone thought that were great at work. January 9, 2018 at 12:51amReply

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